This recipe with Italian roots is built on flexibility. Our cioppino is full of big pieces of delicious crab and other seafood—use what you have in your freezer! Recipe adapted from the Alaska Seafood Marketing Institute.
- 1 1/2 tablespoons olive oil
- 3/4 cup chopped onion
- 1 cup thinly sliced celery
- 1 cup thinly sliced fennel
- 2 cloves minced garlic
- 1 teaspoon dried basil
- 1/2 teaspoon dried tarragon
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 slice bacon, chopped
- 16 ounces seafood stock or clam broth
- 1 can (28 ounces) diced tomatoes, or 1 1/2 pounds fresh tomatoes, chopped
- 1/4 cup red wine
- 1 cluster Dungeness crab, meat removed from the shells
- 1– 1/2 pounds mixed seafood such as white fishes, shrimp, scallops, or any salmon
- Salt and pepper, to taste
Heat olive oil in heavy bottomed stock pot or Dutch oven. Sauté onion, celery, and fennel over medium heat until softened, about 5 minutes. Add garlic, basil, tarragon, red pepper flakes, and bacon and sauté for 3–5 minutes until bacon has crisped. Add seafood stock, tomatoes, and wine and simmer 10 minutes. Season with salt and pepper to taste.
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If using fish with skin, remove the skin. Cut any large fillets into 2-inch chunks. Add crab and mixed seafood to broth. Season with salt and pepper to taste. Return heat to a simmer.
Once simmering, cover pot and cook for additional 3–5 minutes, until fish is opaque. Turn off heat and rest 5 minutes. Ladle into warm soup bowls and serve with crusty bread.